Foryoueats: Vietnamese Caramel Chicken | Marion's Kitchen

Ingredients

• ½ cup brown sugar
• 800g (1.76 lb) boneless chicken thigh fillets, cut into roughly 4cm (1.6 inch) cubes
• 1 cup coconut water*
• 2 garlic cloves, finely chopped
• 2 tbsp fish sauce
• ¼ tsp ground white pepper, plus extra to serve
• steamed rice, to serve
• Pickled carrot & herb salad:
• 1 heaped cup of carrot strips (about 80g/3oz)
• 1 long red chilli, sliced
• 3 tbsp white vinegar
• 1 tbsp sugar
• ½ tsp sea salt
• 2 tbsp finely chopped coriander
• ¼ cup mint leaves